Simões Sara, Carrera Sanchez Cecilio, Santos Albano Joel, Figueira Diogo, Prista Catarina, Raymundo Anabela
LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Calle Virgen de África, 7, 41011 Sevilla, Spain.
Foods. 2023 Mar 23;12(7):1362. doi: 10.3390/foods12071362.
Grass pea ( L.) is a pulse with historical importance in Portugal, but that was forgotten over time. Previous to this work, an innovative miso was developed to increase grass pea usage and consumption, using fermentation as a tool to extol this ingredient. Our work's goal was to develop a new vegan emulsion with added value, using grass pea sweet miso as a clean-label ingredient, aligned with the most recent consumer trends. For this, a multidisciplinary approach with microbiological, rheological and chemical methods was followed. Grass pea sweet miso characterization revealed a promising ingredient in comparison with soybean miso, namely for its low fat and sodium chloride content and higher content in antioxidant potential. Furthermore, in vitro antimicrobial activity assays showed potential as a preservation supporting agent. After grass pea sweet miso characterization, five formulations with 5-15% (/) of miso were tested, with a vegan emulsion similar to mayonnaise as standard. The most promising formulation, 7.5% (/) miso, presented adequate rheological properties, texture profile and fairly good stability, presenting a unimodal droplet size distribution and stable backscattering profile. The addition of 0.1% (/) psyllium husk, a fiber with great water-intake capacity, solved the undesirable release of exudate from the emulsion, as observed on the backscattering results. Furthermore, the final product presented a significantly higher content of phenolic compounds and antioxidant activity in comparison with the standard vegan emulsion.
草豌豆（L.）是一种在葡萄牙具有历史重要性的豆类，但随着时间的推移被人们遗忘了。在这项工作之前，人们开发了一种创新的味噌，以增加草豌豆的使用和消费，利用发酵作为提升这种食材的手段。我们工作的目标是开发一种具有附加值的新型纯素乳液，使用草豌豆甜味噌作为清洁标签成分，符合最新的消费趋势。为此，我们采用了微生物学、流变学和化学方法的多学科方法。与大豆味噌相比，草豌豆甜味噌的特性表明它是一种很有前景的成分，特别是其脂肪和氯化钠含量低，抗氧化潜力含量更高。此外，体外抗菌活性测定表明它有作为防腐辅助剂的潜力。在对草豌豆甜味噌进行特性分析后，测试了五种含有5%-15%（/）味噌的配方，以一种类似于蛋黄酱的纯素乳液作为标准。最有前景的配方，即7.5%（/）味噌，具有合适的流变学特性、质地特征和相当好的稳定性，呈现单峰液滴尺寸分布和稳定的背散射曲线。添加0.1%（/）的车前子壳，一种具有强大吸水能力的纤维，解决了乳液中渗出物的不良释放问题，这在背散射结果中可以观察到。此外，与标准纯素乳液相比，最终产品的酚类化合物含量和抗氧化活性显著更高。
